Servings:12
Preparation Time:40 minutes
Cook Time:3 hours 30 minutes
Ingredients

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Directions

1. Preheat oven to 325°F. Rinse turkey inside and out; dry well with paper towels. Season inside and out with salt and pepper to taste. Tuck wings under; tie drumsticks with kitchen string. Place turkey, breast side up, on rack in roasting pan.

2. In a small bowl combine butter and Cajun seasoning; brush half on turkey. Pour 2 cups of the broth into roasting pan. Tent turkey loosely with foil; roast 2 hours. Remove foil and baste with remaining seasoned butter and pan drippings. Raise heat to 425°F and roast 45 minutes to 1 hour or until instant-read thermometer inserted into the thigh registers 165°F. Baste with pan drippings, or cover breast with foil as needed, during final minutes of roasting.

3. Meanwhile, for stock for gravy, heat oil in a 2-quart saucepan over medium-high heat. Brown neck and giblets, about 5 minutes. Add celery, carrot, onion, bay leaf, thyme, broth and 4 cups water; bring to a simmer and cook 35 minutes. Pour stock through a fine-mesh sieve into bowl. Skim and discard fat. Place stock in saucepan over low heat.

4. Remove pan from oven; transfer turkey to a platter, leaving juices in pan. Skim fat from pan juices; reserve 1/4 cup fat. Set pan over two burners on medium-high heat. Add 1 cup stock and stir 1 minute, scraping up browned bits. Pour pan juices into stock; simmer.

5. Meanwhile, whisk together flour and reserved fat in a heavy-bottomed pan. Cook over medium-low heat, whisking constantly, 3 minutes. Add hot stock mixture, whisking constantly to prevent lumps. Add Bourbon and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.

Nutrition Facts
Serving Size 1
Amount Per Serving
Calories 470Calories from Fat 229
% Daily Value*
Total Fat 25g38%
Saturated Fat 9g47%
Cholesterol 170mg57%
Sodium 2403mg100%
Potassium 824mg 
Total Carbohydrate 4g1%
Dietary Fiber 0.04g 
Protein 51g 
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
Omega3 0.24g
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.